Egyptian Chicken Molokhia Recipe - The Odehlicious

Chicken Molokhia is a Middle Eastern green stew made by combining molokhia leaves with chicken, garlic, other herbs, and spices. The chicken is simmered in a flavorful broth until tender. The dry molokhia leaves are then added to the broth and cooked until it is infused with their distinct earthy flavor. It is commonly served with Arabic white rice or pita bread.

Chicken Molokhia: Middle Eastern green stew with chicken, molokhia leaves, garlic, herbs, and spices served on a plate

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The Molokhia is a popular and flavorful dish that originates from Egypt and is enjoyed in various Middle Eastern and North African countries. It is named after its main ingredient, “molokhia,” which refers to the leaves of the jute plant (Corchorus olitorius). In other countries, this leave is called saluyot in the Philippines

It holds a special place in Egyptian, Jordanian, and Levantine cuisine and is commonly enjoyed as a hearty and comforting dish, especially during the colder months. It is also a dish that brings people together, often served on special occasions, family gatherings, and festive celebrations.

In this post, I am using dry molokhia leaves rather than fresh leaves since it is not slimy and has a stronger flavor. Furthermore, it is more accessible and you can keep it in storage for longer use. Nonetheless, it tastes delicious and is best served with white rice and some slices of lemon.

Dry vs Fresh Molokhia leaves

The difference between dry and fresh molokhia leaves lies in their texture, moisture content, and flavor:

In terms of its texture, the fresh molokhia makes the soup slimy when cooked compared to the dry molokhia leaves, in their powdered form.

In terms of flavor, the fresh molokhia leaves have a milder and grassy taste, while the dry molokhia has a more intense or concentrated flavor.

In terms of its preparation, the Fresh leaves require cleaning, washing, and chopping before use, while dry leaves are already processed into a powder form, making them easier to incorporate into dishes. The powder can be rehydrated during cooking, adding thickness and infusing the dish with molokhia flavor.

Recipe Ingredients

To make chicken molokhia, here are the ingredients needed:

1. Lemon: Lemon adds a tangy and citrusy flavor to the molokhia, and it is often squeezed into the dish before serving to enhance the overall taste.

2. Garlic: Garlic is commonly sauteed with olive oil before adding to the broth to add an aromatic flavor to the molokhia.

3. Cardamom and Bay Leaves: Cardamom and Bay Leaves are both spices that add an aroma to the dish They are typically added to the broth during cooking and removed before serving.

4. Chicken: Chicken is a common protein choice for molokhia. I am using chicken thighs and legs since they are moist and juicy compared to the breast part.

5. Bouillon Cube: A bouillon cube can be used to enhance the flavor of the molokhia. It is dissolved in water and added to the dish for an additional savory taste.

6. Water: Water serves as the base for the molokhia broth, providing the liquid necessary to cook the ingredients and create the desired consistency.

7. Dry Molokhia Powder: Dry molokhia powder is the key ingredient in the dish. It is made from dried molokhia leaves. The powder is added to the broth, where it thickens and imparts the characteristic flavor of molokhia. Also, It is more convenient that way since you don’t need to store it in the fridge.

What makes this dish healthy?

Molokhia is healthy because it is rich in nutrients. It has high sources of vitamins A, C, and E, as well as minerals like calcium, iron, potassium, and magnesium. These nutrients are essential for maintaining overall health and supporting immune function.

Additionally, molokhia contains antioxidants that help protect the body and reduce the risk of chronic diseases. It is also rich in dietary fiber, which can aid in digestion and promote early satiety. Lastly, it is low in calories and fat, making it perfect for controlling your weight.

How to dry the Molokhia leaves?

To dry the molokhia leaves and make them into a powder, you need to clean them first with cold water to remove any dirt and then dry it with a clean kitchen towel.
Next, separate the leaves from the stem and then place all the leaves on the clean cloth or table which the surface must be clean and dry
Spread the cleaned leaves to ensure proper air circulation. You can keep it at room temperature in the living room
Allow the leaves to air dry for at least 3 days until they become brittle and crumble easily.

Once they are dry, you can transfer the molokhia leaves into the blender to make into a fine powder
Store it all in a plastic airtight container and keep it in the cabinet. They can last for up to a year without becoming spoiled.

Step by Step Instruction

There are two ways to cook molokhia: Using dry leaves and fresh leaves

1. Using Dry Leaves

Firstly, I add the chicken, cardamom & bay leaves, and poured water on the cooking pot. I let it simmer for 20-25 minutes or until the chicken is cooked. During the simmering process, I added the chicken bouillon cube.

Next, in a separate pan, I add olive oil and saute the dried molokhia leaves for 1-2 minutes before transferring them into the cooking pot. Continue simmering to help absorb the flavor of the molokhia

In the same pan, saute the garlic with olive oil until it becomes light brown. Transfer into the cooking pot and continue cooking the chicken until it becomes soft. Add salt and black pepper for taste, and drizzle a few drops of lemon juice.
You can eat it and serve it with rice and salads.

2. Using Fresh Leaves

The process of simmering the chicken in the cooking pot is the same. The only difference is I combined the chopped fresh molokhia leaves and the 1-2 cup of broth of the chicken in the blender to make it into a thick stew.
After that, I transfer it into the cooking pot and continue simmering till the chicken is cooked.
Lastly, I added the sauteed garlic and lemon juice to the pot, and stir gently to absorb the flavor. Add salt and black pepper for taste
This is perfect to serve with rice or pita bread.

Middle Eastern green stew with chicken, molokhia leaves, garlic, herbs, and spices, served with rice or slices of lemon on a plate.

Tips and Hints

If you don’t like your molokhia soup slimy, use the dried leaves or the powdered molokhia based on this recipe.
This is perfect to serve with Middle Eastern white rice, basmati, or Lebanese vermicelli rice together with Arabic salad.
Make sure to clean the chicken by removing the skin and washing it with salt & lemon to remove the smell when cooking it in the pot.
Garlic is the second important ingredient since this is what enhances the flavor of the chicken molokhia. Add more if you want a stronger flavor to your dish.
Dry leaves have a stronger flavor than using fresh leaves

Frequently Asked Questions

1. What are molokhia leaves?

Molokhia leaves, also known as Egyptian spinach or Jew’s mallow, are dark green, leafy vegetables with a slightly slimy texture when cooked. You can either put it directly into the broth or dry it to make it into a powder so you will not have a slimy soup.

2. What other meats I can use for my molokhia recipe aside from chicken?

You can use lamb, rabbit, beef, or vegan meat like tofu

3. Can I make my molokhia vegetarian friendly

Yes, molokhia can be a vegan-friendly dish. A vegetarian version is prepared by using vegetable broth instead of chicken bouillon cube and using other plant-based protein meat such as tofu or seitan.

4. Can I freeze or store it in the fridge?

When it’s cooked, you can store it in the fridge for up to 5 days. But if you want to last it longer, you can place it in the freezer which will last for up to 2 months. However, this is only possible for fresh molokhia leaves, not the dry version.

If you check in the Middle Eastern or Egyptian grocery store, you will notice that frozen molokhia leaves are made from fresh leaves combined with broth or water.

5. Whats the difference between the Egyptian and Lebanese Molokhia?

Egyptian Molokhia is a thick soup/stew made by finely chopping jute plant leaves with garlic and other spices/herbswhich is often cooked with meat. Lebanese, on the other hand, has larger leaf pieces and is cooked with garlic, olive oil, and lemon juice, resulting in a thicker consistency.

Egyptian Molokhia is typically served over rice or with bread, while Lebanese/Levantine Molokhia is commonly served as a soup accompanied by bread for dipping.

Other Middle Eastern Food Recipes

Here are other delicious Egyptian and Arab dishes to try at home:

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